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Peanut Butter Swirl Breakfast Brownies – Low Sugar

  • Yield: About 8


Fudgy, chocolaty and healthy! These breakfast treats are rich in protein and fiber – two of the most important nutrients to get at the beginning of the day.


  • 1 ½ cup cooked beans (or a 15 oz can of beans, drained and rinsed) I used Great Northern Beans.
  • 3 tablespoons canola oil
  • 3 eggs
  • 5 prunes
  • 6 tablespoons maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp instant coffee
  • 1/2 tsp kosher salt
  • ½ cup white whole-wheat flour (59 g)
  • 3 Tablespoons peanut butter


  1. Heat oven to 325-degrees F. Line the bottom of a 9×9- (or 8×8) inch square baking dish with parchment paper that’s been coated with cooking spray.
  2. To a food processor, add beans, oil, eggs, 6 tablespoons maple syrup, prunes and vanilla. Pulse a few times to get the ingredients to come together; then process until smooth.
  3. Add cocoa, coffee, salt to the processor. Pulse a few times again and blend until smooth. Add the flour and pulse, just until combined.
  4. Spread evenly in pan.
  5. To make the peanut butter swirl, mix peanut butter with 1-2 tablespoons of very hot water and mix until smooth.
  6. Dollop swirl mixture over top of brownie batter and swirl a fork through batter in a back and forth motion 1 time.
  7. Bake for about 20-23 minutes, until the center is just set. Don’t overbake.
  8. Allow the brownie to cool in the pan for at least 15 minutes (if you can wait that long!)


Each brownie has:
8 g protein
6 g fiber


  • Calories: 219 per serving